Recipe(tried): Best Chicken Enchiladas, Best Cool Salad, and Best Chocolate Chip Pie
MenusSUNDAY DINNER MENU:
The Best Chicken Enchiladas Ever
The Best Cool Salad
The Best Chocolate Chip Pie
Sunday can be a day when you just want the good stuff - tried and true recipes that always taste good. Here are some from our family:
THE BEST CHICKEN ENCHILADAS EVER
Everyone who tastes these speaks about them reverently thereafter. When I finally tasted them, I found out why -they're creamy and rich and spicy all at once. The recipe is from my niece Julie.
Six [8 inch] flour tortillas
4 chicken breasts
1 pint heavy or light cream
One jar each mild and medium salsa, combined
Shredded Monterey Jack cheese - about 2 cups
Preheat oven to 350 degrees F.
Boil chicken approximately 20 minutes until cooked. Cool slightly, then cut/shred into bite-size pieces. Pour salsa into chicken. Stir to cover chicken well.
Dip tortillas in cream, fill with chicken/salsa mixture, then roll up. Lay 6 rolls in casserole dish. Sprinkle cheese over top to taste, and pour 1/2 cup cream over all.
Cover and bake 20 minutes. Uncover and bake 15-20 minutes more, or until cheese is bubbly.
THE BEST COOL SALAD
My Aunt Alice showed me how to make this once when I was staying with her when she was having a women's club meeting in her home. It hardly needs a recipe, but it's stayed with me all these years, and it's still delicious. If you have a stray lime some spring or summer evening, try this one!
3 cups peeled, cubed cucumber (for the best crunch, use English cucumbers; if you don't have them, seed the cucumbers you use), chilled
3 cups cubed watermelon (use the seedless type for easiest eating), chilled
One lime
Salt and pepper
Mix the cucumber and watermelon in a large bowl. Sprinkle with about 1 tsp salt and several grinds pepper. Then quarter the lime and squeeze every last drop out over the salad. Mix well.
Refrigerate until ready to serve, but it's good right away, too. Serve really cold. Aunt Alice put this on ice before serving, but you can give it 15 minutes in the freezer.
THE BEST CHOCOLATE CHIP PIE
My niece Dawn found this delicious recipe at a neighborhood bowling league. We all love it: rich, chocolate-y, and caramel-y all at once, in a crisp crust - nothing better.
2 eggs
1/2 cup flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup butter [2 sticks], melted and cooled to room temperature
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
1 (9 inch) deep dish pie shell, unbaked
Ice cream or whipped cream [optional, for serving]
Preheat oven to 325 degrees F.
In large bowl, beat eggs until foamy, then beat in flour, sugar, and brown sugar until well blended.
Whisk in melted butter until mixture is smooth. Stir in chocolate chips and walnuts. Pour into pie shell.
Bake for 1 hour.
Best when served warm. Top with ice cream or whipped cream to serve.
Enjoy!
The Best Chicken Enchiladas Ever
The Best Cool Salad
The Best Chocolate Chip Pie
Sunday can be a day when you just want the good stuff - tried and true recipes that always taste good. Here are some from our family:
THE BEST CHICKEN ENCHILADAS EVER
Everyone who tastes these speaks about them reverently thereafter. When I finally tasted them, I found out why -they're creamy and rich and spicy all at once. The recipe is from my niece Julie.
Six [8 inch] flour tortillas
4 chicken breasts
1 pint heavy or light cream
One jar each mild and medium salsa, combined
Shredded Monterey Jack cheese - about 2 cups
Preheat oven to 350 degrees F.
Boil chicken approximately 20 minutes until cooked. Cool slightly, then cut/shred into bite-size pieces. Pour salsa into chicken. Stir to cover chicken well.
Dip tortillas in cream, fill with chicken/salsa mixture, then roll up. Lay 6 rolls in casserole dish. Sprinkle cheese over top to taste, and pour 1/2 cup cream over all.
Cover and bake 20 minutes. Uncover and bake 15-20 minutes more, or until cheese is bubbly.
THE BEST COOL SALAD
My Aunt Alice showed me how to make this once when I was staying with her when she was having a women's club meeting in her home. It hardly needs a recipe, but it's stayed with me all these years, and it's still delicious. If you have a stray lime some spring or summer evening, try this one!
3 cups peeled, cubed cucumber (for the best crunch, use English cucumbers; if you don't have them, seed the cucumbers you use), chilled
3 cups cubed watermelon (use the seedless type for easiest eating), chilled
One lime
Salt and pepper
Mix the cucumber and watermelon in a large bowl. Sprinkle with about 1 tsp salt and several grinds pepper. Then quarter the lime and squeeze every last drop out over the salad. Mix well.
Refrigerate until ready to serve, but it's good right away, too. Serve really cold. Aunt Alice put this on ice before serving, but you can give it 15 minutes in the freezer.
THE BEST CHOCOLATE CHIP PIE
My niece Dawn found this delicious recipe at a neighborhood bowling league. We all love it: rich, chocolate-y, and caramel-y all at once, in a crisp crust - nothing better.
2 eggs
1/2 cup flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup butter [2 sticks], melted and cooled to room temperature
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
1 (9 inch) deep dish pie shell, unbaked
Ice cream or whipped cream [optional, for serving]
Preheat oven to 325 degrees F.
In large bowl, beat eggs until foamy, then beat in flour, sugar, and brown sugar until well blended.
Whisk in melted butter until mixture is smooth. Stir in chocolate chips and walnuts. Pour into pie shell.
Bake for 1 hour.
Best when served warm. Top with ice cream or whipped cream to serve.
Enjoy!
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